Butternut Squash Slaw

By Maverick19

This is a great slaw, made with raw butternut squash. The amounts of the ingredients make a Large salad. Halve the ingredients for a smaller amount.

Ingredients

• Dressing:
• 2 lbs butternut squash, julienne on a mandolin
• 1 cup walnuts, roasted and chopped
• 1 1/2 cups raisins or dried cranberries
• 1/4 cup italian flat leaf parsley, chopped
• 4 oz fresh goat cheese, room temp *you can omit this if you don't like the cheese
• 3 Tbsp Brown Rice Syrup OR Honey
• 2 Tbsp apple cider vinegar
• juice of 1 lemon
• 6 Tbsp EVOO
• salt and pepper to taste

Preparation

Step 1

1. Over medium-low heat, toast the walnuts in a dry pan, or roast them in the oven, 350 degrees, 8-10 minutes. Remove and cool.

2. Peel the squash. Shred finely (julienne) using a mandolin, box grater or food processor.

3. In a bowl, whisk together the cheese, brown rice syrup/honey, cider vinegar and lemon juice. When smooth, drizzle in olive oil, whisking constantly. Season with salt and pepper.

4. Toss the squash, walnuts, cranberries/raisins and parsley in dressing until fully coated. Cover tightly and refrigerate at least 1 hour before serving.